Pan-Roasted Fish Fillets with Herb Butter

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, ½- to 1-inch thick

Salt and ground black pepper

3 tablespoons grapeseed or canola oil

2 tablespoons unsalted butter

2 sprigs fresh thyme, tarragon, chives or another herb

1 tablespoon chopped flat-leaf parsley, optional

Lemon wedges

Directions at archive.is

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